Rosemary garlic pork tenderloin with sweet and sour prunes is a delectable dish that combines savory and tangy flavors to create a truly unique culinary experience. The tender pork tenderloin is infused with the aromatic herbs of rosemary and garlic, while the sweet and sour prunes add a delightful contrast. This dish is perfect for a special occasion or a weeknight meal and can be easily prepared with a few simple ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
PORK TENDERLOIN WITH ROSEMARY
Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
- Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
- Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
ROSEMARY AND GARLIC PORK TENDERLOIN
Rosemary and Garlic Pork Tenderloin recipe is delicious, and so very easy to make! The entire family just loves the flavor combinations and the perfect glaze. This easy pork tenderloin comes together in less than 45 minutes and is perfect for those that are following a low carb or paleo eating plan.
Provided by Lora
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Add tenderloin to the baking pan. In a small bowl, combine the rosemary, parsley and one tablespoon of olive oil. Set aside.
- Generously season tenderloin with salt, pepper and paprika. Drizzle on the olive oil and add the peeled garlic cloves. to the pan. Cover the pan and place the pork in the fridge while the oven is preheating.
- While the oven is heating, prepare the glaze. Mix all the glaze ingredients in a small pan and let it come to a lively simmer for 20 minutes, until reduced and slightly thick.
- The sauce will slightly cover the back of a spoon and look syrupy. At the end of the cooking, you should see large, excited bubbles (this is the sugar caramelizing), so if you don't see those, keep cooking a little bit more. When sauce is ready, set aside.
- Remove the pork from the fridge and uncover it. Place the pan in the heated oven. When pork is halfway done, drizzle some of the glaze on top of the pork and baste with the juices from the bottom of the pan. If it seems too dry, add 1/4 cup more of water (more if needed).
- When there are 10 minutes left of the baking time, spoon on the rest of the glaze. Bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Spoon over the rest of the glaze and toss on top the fresh rosemary and parsley oil. Slice against the grain and serve immediately.
ROSEMARY PORK TENDERLOIN
Provided by Claire Robinson
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!
ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES
Categories Garlic Pork Roast High Fiber Vinegar Prune Rosemary Fall Escarole Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
- Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
- Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
- Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.
GARLIC AND ROSEMARY PORK TENDERLOIN WITH AN ORANGE JUICE REDUCTION, SWEET POTATO PUREE AND STEAMED ASPARAGUS WITH JULIENNE ROASTED RED PEPPER
Steps:
- Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
- In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips.
- Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture.
- In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender.
- Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well.
- Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate.
SWEET-AND-SOUR GARLIC PORK DISH
"We like this as a quick meal when we've been gone all day," Sharon Ryzner notes from Girard, Ohio. "Add more or less garlic to suit your taste."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired.
Nutrition Facts : Calories 650 calories, Fat 17g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 985mg sodium, Carbohydrate 92g carbohydrate (47g sugars, Fiber 2g fiber), Protein 37g protein.
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
ROSEMARY ROASTED PORK TENDERLOIN
This is one of my favorite herb recipes and really showcases the rosemary. The tender pork also picks up a slightly sweet taste from apple juice concentrate.-Carolyn Scheider, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
Tips:
- Use a sharp knife to score the pork tenderloin. This will help the marinade penetrate the meat and cook it evenly.
- Don't overcrowd the pan when searing the pork tenderloin. Otherwise, the meat will steam instead of sear.
- Cook the pork tenderloin to an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
- Let the pork tenderloin rest for 10 minutes before slicing. This will help the juices redistribute throughout the meat.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Rosemary Garlic Pork Tenderloin with Sweet and Sour Prunes is a delicious and easy-to-make dish that is perfect for a special occasion meal. The pork tenderloin is tender and flavorful, and the sweet and sour prunes add a delicious contrast. This dish is sure to impress your guests, and it is also a great way to use up any leftover prunes you have on hand.
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